Synergism between dietary vitamin E and exogenous phytic acid in prevention of warmed-over flavour development in chicken breast meat, Pectoralis major M.

• Autor(a) principal: Soares,Adriana Lourenço
• Data de Publicação: 2004
• Outros Autores: Olivo,Rubison, Shimokomaki,Massami, Ida,Elza Iouko
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Brazilian Archives of Biology and Technology
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132004000100008
• topic: Warmed over flavour; vitamin E; phytic acid; lipid oxidation inhibition; response surface methodology; breast poultry meat

The effect of alpha-tocopheryl acetate (AT) supplementation and exogenous application of this vitamin E associated with phytic acid (PA) on chicken breast meat WOF development was assessed. Control group was fed with 7.7IU of AT/kg of ration and supplemented group was fed with 200.0IU of AT/kg of ration. Dietary vitamin E as measured by TBARS inhibited WOF development by 78.9; 69.0; 60.7 and 46.5% (p<0.05) during storage at 6° C for 0, 1, 3 and 5 days, respectively. This inhibition was significantly increased (p<0.05) by 86.1; 91.6; 92.9 and 95.3% during storage at 6° C for 0, 1, 3 and 5 days, respectively, when 2mM PA was added in supplemented breast meat. In the exogenous experiment, through Response Surface Methodology design it was found out AT did not have a significant role towards oxidation inhibition whereas PA inhibited partially in samples stored for 48h at 6° C. The results showed that dietary AT inhibited at initial stage, subsequently PA would act at propagation phase occurring synergetic reaction between both antioxidants.